Garlicky Bok Choy
1 tablespoon oil
5 cloves garlic
2 shallots
2 pounds baby bok choy
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon crushed red pepper (optional)
To keep the baby bok choy somewhat intact, either halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.
Heat a large skillet or wok over medium-high heat and add the oil.
Swirl to coat the entire surface of the pan.
As soon as the oil is hot, add the garlic and the shallots, and sauté for 1-2 minutes, stirring continuously.
Add the bok choy, soy sauce, and sesame oil. Toss and cover.
Cook for approximately 2 minutes before uncovering, tossing, and covering again.
Continue to cook the bok choy until white parts reach desired doneness (this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.
Sautéed Bok Choy & Salad Turnips
1 tablespoon coconut oil
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 ½ pounds baby bok choy, trimmed and halved lengthwise
8 ounces salad turnips
1 chili pepper, such as Fresno or bird’s eye, thinly sliced
2 tablespoons water
¾ teaspoon salt
½ teaspoon toasted sesame oil
Heat coconut oil in a large skillet over medium heat.
Add ginger and garlic; cook, stirring constantly, until soft and just starting to brown, about 3 minutes.
Add bok choy (in batches if necessary), turnips and chili.
Add water and salt.
Cook, stirring frequently, until the bok choy and turnips are tender, 5 to 7 minutes.
Drizzle with sesame oil before serving.
Bok Choy Salad with Roasted Chicken
Dressing:
¼ cup olive oil
2 Tablespoons white vinegar
2 Tablespoons plus 2 teaspoons white sugar
3 Tablespoons soy sauce
½ teaspoon minced garlic
Few dashes hot pepper sauce (or to taste)
Salad:
2 boneless, skinless chicken breasts
¼ cup soy sauce
Salt, ground black pepper, garlic powder, and ground ginger (to taste)
2 heads bok choy, chopped
4-5 green onions (both white and green parts), sliced
¼ cup slivered almonds (roasted or raw)
3 ounces chow mien noodles
Whisk together all the dressing ingredients in a small bowl until combined. Let stand to meld the flavors, whisking occasionally to keep it from separating. The dressing can be made ahead of time and refrigerated; bring it to room temperature before assembling the salad.
Drizzle the chicken with soy sauce and sprinkle with salt, pepper, garlic powder, and ginger. Broil it for 10-15 minutes, or until cooked through, then let cool and slice into thin strips.
Combine the bok choy, green onions, and almonds in a salad bowl. Add the dressing and toss to combine. Serve immediately topped with chicken slices and chow mien noodles. Serves 4.
Choi with Gingery Butter
2 medium choi (any kind), sliced crosswise into 1-inch strips
6 tablespoons butter
2 tablespoons soy sauce or tamari
1 tablespoon grated or finely chopped fresh ginger
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1 tablespoon finely chopped fresh cilantro
Salt
Freshly ground black pepper
Bring a large pot of water to a boil.
Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes.
Drain the choi in a colander and immediately run under cold water. Drain well.
Melt the butter in a large skillet over medium heat.
Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.
Remove the skillet from heat.
Stir in the cilantro.
Season with salt and pepper to taste. Serve immediately.
Serves 4 to 6.
Creamy Choi Soup
1 tablespoon peanut oil
1/2 cup chopped scallions (about 3 scallions), divided
3 cloves garlic, minced (about 1 1/2 teaspoons)
2 teaspoons coarsely chopped fresh ginger
1 pound choi (any kind), chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper hot pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons sour cream
Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.
Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.
Transfer the soup to a food processor or a blender and purée. Ladle soup into individual bowls.
Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately.
Serves 4.
Peanut Sauce
½ cup peanut butter
½ cup hot water
2 Tbsp tamari
1Tbsp maple syrup
1 clove of garlic, chopped
2 tsp brown rice vinegar or apple cider vinegar
2 Tbsp cilantro, chopped
Pour hot water over peanut butter and mix together with a fork.
Once thoroughly blended, add in the rest of the ingredients.
Serve over sautéed vegetable and tofu or meat of choice.
This is a quick sauce and great over any steamed or sautéed greens, bok choy, kale, etc.
